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An easy to work with yet still flaky and tender, gluten free pie crust recipe. No one will ever guess it’s gluten free!
Mix dry ingredients together in a medium bowl. Cut in the shortening using a pastry blender or 2 knives until it looks like small peas.
Add water, 1 tablespoon at a time, mixing it in with a fork, until the dough leaves the sides of the bowl. There’s a wide range on the water amount because humidity affects gluten free flours greatly. I’ve had times when I only need 6 tablespoons of water and other times when I’ve needed closer to 12.
Form it into two equal sized balls. Flatten each into a disc using your hands, wrap with plastic wrap and chill in the fridge for 30 minutes. Can you skip the chilling? Yes, and I have on many occasions but it does make it easier to work with if you chill it. If you’re making a lattice top please chill it first before working with it.
Roll out the dough as you normally would with any pie crust (be sure to use gluten free flour to flour your surface of course).
My no-fail way to roll out pastry dough: lay a sheet of plastic wrap down on the work surface, place one disc of dough in the center and then cover with another sheet of plastic wrap (you’ll need 2 sheets to make it big enough to roll out). Then roll it out with a rolling pin. Peel the top layer of plastic wrap off.
Next, lift the entire thing up, plastic wrap and all, and place it face down in the pie plate. I know it sounds tricky but it’s really not because this crust doesn’t fall apart any more than a gluten crust falls apart. If you lose a little piece it’s easy to repair. Then, simply, and carefully, pull off the plastic. Do the same with your top layer after adding your pie filling.
Bake according to your filling recipe’s directions.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!